Description
These High Protein Chicken Enchiladas are a delicious, macro-friendly twist on a classic comfort food. Made with shredded chicken, Greek yogurt, refried beans, and high-fiber tortillas, this easy baked dish is perfect for meal prep or a healthy dinner the whole family will love.
Ingredients
1 cup refried beans (black or pinto, or sub with whole beans)
▢ 1/2 cup plain nonfat Greek yogurt (or sour cream)
▢ 1 packet taco seasoning (or 2 tbsp homemade)
▢ 2 cups cooked shredded chicken (store-bought, rotisserie, or homemade)
▢ 1 1/2 cups shredded Mexican cheese blend (or preferred cheese)
▢ 1 1/2 cups red enchilada sauce
▢ 6-8 high-fiber tortillas (e.g., Ole Xtreme Wellness, La Banderita Carb Counter, or Mission Carb Balance)
▢ Fresh cilantro, for garnish
Instructions
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Preheat oven to 375°F (190°C). Spray a 9×13-inch baking dish with nonstick spray.
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In a mixing bowl, combine Greek yogurt, refried beans, and taco seasoning. Stir in shredded chicken and 1/2 cup of the cheese.
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Lay out the tortillas and evenly divide the mixture (~1/3 cup or 80g each).
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Roll up each tortilla and place seam-side down in the baking dish.
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Pour enchilada sauce evenly over the rolled tortillas. Top with remaining 1 cup of cheese.
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Bake for 15–20 minutes, until cheese is melted and bubbly.
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Garnish with chopped cilantro and serve warm.
Notes
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Great for meal prep—store in the fridge for up to 4 days or freeze for later.
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Add diced green chiles or jalapeños for an extra kick.
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Serve with a side of avocado, salsa, or shredded lettuce for a complete meal.
